Isolation of nitrite-degrading strains from Douchi and their application to degrade high nitrite in Jiangshui

Acute oral dose of sodium nitrite causes redox imbalance and DNA damage in rat kidney

(2018) Fariheen Aisha Ansari et al.   JOURNAL OF CELLULAR BIOCHEMISTRY

Lactic acid bacteria directly degrade N -nitrosodimethylamine and increase the nitrite-scavenging ability in kimchi

(2017) Sang-Hyun Kim et al.   FOOD CONTROL

Assessment of Bacillus subtilis SN7 as a starter culture for Cheonggukjang , a Korean traditional fermented soybean food, and its capability to control Bacillus cereus in Cheonggukjang

(2017) Seul Gi Lee et al.   FOOD CONTROL

Characterization and selection of Lactobacillus brevis starter for nitrite degradation of Chinese pickle

(2017) Yongjun Xia et al.   FOOD CONTROL

An Efficient γ-Aminobutyric Acid (GABA) Producing and Nitrite Reducing Ability of Lactobacillus plantarum BC114 Isolated from Chinese Paocai

(2017) Qing Zhang et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Kimchi probiotic bacteria contribute to reduced amounts of N -nitrosodimethylamine in lactic acid bacteria-fortified kimchi

(2017) Sang-Hyun Kim et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of Bacterial Fermentation on the Biochemical Constituents and Antioxidant Potential of Fermented and Unfermented Soybeans Using Probiotic Bacillus subtilis (KCTC 13241)

(2017) Muhammad Ali et al.   MOLECULES

Microbial communities related to sensory attributes in Korean fermented soy bean paste ( doenjang )

(2016) Min Jung Kim et al.   FOOD RESEARCH INTERNATIONAL

Antimicrobial activity of Bacillus amyloliquefaciens EMD17 isolated from Cheonggukjang and potential use as a starter for fermented soy foods

(2016) Jae Yong Lee et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Safety and technological characterization of coagulase-negative staphylococci isolates from traditional Korean fermented soybean foods for starter development

(2016) Do-Won Jeong et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Survival ofEscherichia coliO157:H7, nitrite content and sensory acceptance of low-salt Chinese paocai fermented by screened lactic acid bacteria

(2016) Yuanlong Chi et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Morphological and genetic responses of lactobacillus plantarum FQR to nitrite and its practical applications

(2016) Tian Wei et al.   JOURNAL OF FOOD SAFETY

Dietary nitrate and nitrite: Benefits, risks, and evolving perceptions

(2016) Wendy Bedale et al.   MEAT SCIENCE

Dietary Nitrate, Nitric Oxide, and Cardiovascular Health

(2015) Catherine P. Bondonno et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Formation and mitigation of N-nitrosamines in nitrite preserved cooked sausages

(2015) S.S. Herrmann et al.   FOOD CHEMISTRY

A Survey of Nitrate and Nitrite Concentrations in Conventional and Organic-Labeled Raw Vegetables at Retail

(2015) Maryuri T. Nuñez de González et al.   JOURNAL OF FOOD SCIENCE

Sodium nitrite potentiates renal oxidative stress and injury in hemoglobin exposed guinea pigs

(2015) Jin Hyen Baek et al.   TOXICOLOGY

Starter culture fermentation of Chinese sauerkraut: Growth, acidification and metabolic analyses

(2014) Tao Xiong et al.   FOOD CONTROL

Molecular Identification of Microbial Community in Surface and Undersurface Douchi During Postfermentation

(2014) Tingtao Chen et al.   JOURNAL OF FOOD SCIENCE

Nitrate and nitrite in the diet: How to assess their benefit and risk for human health

(2014) Michael Habermeyer et al.   MOLECULAR NUTRITION & FOOD RESEARCH

First Report of Bacterial Panicle Blight of Rice Caused by Burkholderia gladioli in Ecuador

(2014) C. Riera-Ruiz et al.   PLANT DISEASE

Molecular Characterization of Lactobacillus plantarum DMDL 9010, a Strain with Efficient Nitrite Degradation Capacity

(2014) Yong-tao Fei et al.   PLoS One

Microbial and endogenous origin of fibrinolytic activity in traditional fermented foods of Northeast India

(2013) Thangjam Anand Singh et al.   FOOD RESEARCH INTERNATIONAL

Insights into Denitrification in Methylotenera mobilis from Denitrification Pathway and Methanol Metabolism Mutants

(2013) I. Mustakhimov et al.   JOURNAL OF BACTERIOLOGY

Anammox organism KSU-1 expresses a NirK-type copper-containing nitrite reductase instead of a NirS-type with cytochromecd1

(2012) Daisuke Hira et al.   FEBS LETTERS

Combined effect of starter culture and temperature on phenolic compounds during fermentation of Taggiasca black olives

(2012) Erika Pistarino et al.   FOOD CHEMISTRY

Dynamic changes of lactic acid bacteria flora during Chinese sauerkraut fermentation

(2012) Tao Xiong et al.   FOOD CONTROL

Nitrite level of pickled vegetables in Northeast China

(2012) Jun Cai Hou et al.   FOOD CONTROL

Overexpression, purification, and biochemical and spectroscopic characterization of copper-containing nitrite reductase from Sinorhizobium meliloti 2011. Study of the interaction of the catalytic copper center with nitrite and NO

(2012) Félix M. Ferroni et al.   JOURNAL OF INORGANIC BIOCHEMISTRY

Application of denaturing gradient gel electrophoresis to microbial diversity analysis in Chinese Douchi

(2012) Tingtao Chen et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Chemical Evaluation and Sensory Quality of Sauerkrauts Obtained by Natural and Induced Fermentations at Different NaCl Levels from Brassica oleracea Var.capitataCv. Bronco Grown in Eastern Spain. Effect of Storage

(2010) Elena Peñas et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Nitrite in feed: From Animal health to human health

(2010) Andrew Cockburn et al.   TOXICOLOGY AND APPLIED PHARMACOLOGY